Smoked Trout Pate. Hot smoked trout pâté i like to serve this with rye bread as a starter or on toast as a canapé with drinks. Cut head and tail from each trout. Place the remaining ingredients except the herbs in a food processor and work until smooth.
2 fillets smoked trout 1 2 lb skin removed trout broken into chunks 1 4 cup cream cheese 2 tablespoons mayonnaise juice and zest of 1 2 lemon plus more to taste 1 tablespoon cream style prepared horseradish 1 bunch green onions 5 or 6 finely chopped. Quick and easy to prepare this pâté is delicious served with hot toast and makes a lovely starter or a great weekend lunch served with pickled beetroot see page 202 of simple comforts for a recipe. La vie rustic by georgeanne brennan ingredients. Smoked salmon could be used instead of the trout as could minced cooked shrimp or other shellfish.
Just spoon it into a jar pressing down carefully to ensure there are no pockets of air then seal the top with a layer of clarified butter.
I m happy with toast or crusty bread and maybe a few cornichons or other tangy pickle. Puree trout cream cheese butter cognac onion worcestershire sauce and dill in a food processor. I don t even need a salad with it. Featured in nigella express. Season with salt pepper and one tablespoon of the lemon juice.
